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Gingerbread Cookies | Gimme Some Oven

Gingerbread Cookies | Gimme Some Oven

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Straightforward35 minutesVegetarian

This traditional cut-out gingerbread cookie recipe is straightforward to make, excellent for adorning, and all the time so scrumptious. 

‘Tis the season!

If you’re planning to bake up a batch of gingerbread cookies over the vacations, I’ve the right recipe for you.


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It’s one which I’ve used for years and years now, based mostly initially off of a gingerbread recipe from Elise Bauer (who a lot of you realize and love from SimplyRecipes.com), and it’s perfection.  You possibly can bake it as much as be as comfortable or as crispy as you’d like.  It’s excellent for reducing out all your favourite gingerbread folks.  It’s made with the tastiest warming spices, together with a lot of ginger and cinnamon.  And bonus — a batch of gingerbread baking within the oven is assured to make your property scent superb.

Through the years, I’ve tinkered round with varied spices and add-ins for the recipe, and currently have been having fun with including some orange peel to the dough, which performs fantastically with the warming spices.  However be at liberty to mess around and spice the dough nonetheless you want.  And naturally, the extra frostings and sprinkles that you simply’d like so as to add, the merrier!

Let’s make a batch.

Gingerbread Cookie Substances:

To make this gingerbread cookie recipe, you will have:

  • Flour: I historically use all-purpose flour for this recipe, however white complete wheat flour can even work.
  • Spices: Floor cinnamon, ginger, cloves and nutmeg.
  • Baking soda, salt, egg and vanilla extract: As a result of…cookies.
  • Molasses: I sometimes simply go for the “authentic” unsulphured molasses.
  • Brown sugar: For further molasses-y taste.
  • Butter: Softened fully to room temperature.
  • (Elective) Orange Zest: The refined citrus pairs actually properly with the cinnamon.

Plus, any sort of icing or sprinkles or candies that you simply wish to add on high of your cookies, both earlier than or after baking.  For the batch proven right here, I simply made a easy icing out of powdered sugar, milk and vanilla extract.

How To Make Gingerbread Cookies:

So how do you make gingerbread cookies?  It’s easy!

  1. Whisk collectively your dry elements.  Flour, cinnamon, ginger, baking soda, cloves, salt and nutmeg.
  2. Beat the dough.  Utilizing both a stand mixer or a hand mixer, beat the butter and sugar collectively till mild and fluffy.  Add in eggs and molasses, and beat on medium pace till mixed. Then step by step add within the flour combination, and beat on medium-low pace till simply mixed.
  3. Chill the dough.  Divide the dough into two equal parts, and type them every right into a ball.  Then gently use your arms to flatten every ball right into a 1-inch thick disk, wrap tightly in plastic wrap, and chill within the fridge for a minimum of 2 hours or in a single day.  The disc form will make it simpler to roll the cookies out later.
  4. Roll and lower the dough.  As soon as the dough is totally chilled, unwrap one of many disc and place is on a lightly-floured floor.  Use a floured rolling pin to roll the dough evenly till it’s roughly 1/Eight-inch thick.  Then use your favourite cookie cutters to chop out your required shapes, re-rolling the dough as wanted to chop out extra.  Switch the dough shapes to to a parchment-covered baking sheet.
  5. Bake. At 350°F for about Eight to 10 minutes, or till the cookies are crisp across the edges and on high. Take away from oven and let cool for five minutes, then switch to a wire rack to complete cooling.
  6. Embellish: As soon as the cookies cool to room temperature, be at liberty to brighten them as desired with the icing (see beneath) and serve.  Then dive in, or switch them to a sealed container and retailer (or freeze) for later.

Doable Variations:

Need to embellish your gingerbread cookies?  Be happy to high them with:

  • Icing: As I discussed above, I sometimes simply use a fast powdered sugar icing.  However royal icing, maple icing, or every other sort of frosting you want would work.
  • Powdered sugar: Be happy to mud your cookies calmly with powdered sugar.
  • Sprinkles: Any sort of sprinkles could be nice paired with icing.
  • Purple hots: We grew up poking crimson hots into our gingerbread, which I nonetheless discover scrumptious.

Extra Favourite Cookie Recipes:

Searching for extra cookie baking inspiration?  Listed here are few extra of my traditional faves:

Yield: About 45 cookies

Gingerbread Cookies

This traditional cut-out gingerbread cookie recipe is straightforward to make, excellent for adorning, and all the time so scrumptious.

Substances:

Gingerbread Cookies Recipe:

  • Three 1/four cups all-purpose flour
  • 1 tablespoon floor cinnamon
  • 1 tablespoon floor ginger
  • Three/four teaspoon baking soda
  • Three/four teaspoon floor cloves
  • half teaspoon floor nutmeg
  • half teaspoon salt
  • Three/four cup unsalted butter, softened to room temperature
  • half cup packed brown sugar
  • 1 giant egg
  • half cup unsulfured molasses
  • 1 half teaspoons vanilla extract
  • (elective) zest of 1 small orange
  • elective toppings: easy icing (see beneath), crimson hots, sprinkles, and so on.

Easy Icing Recipe:

  • 2 cups powdered sugar
  • 2-Three tablespoons milk
  • 1/four teaspoon vanilla extract

Instructions:

To Make The Gingerbread Cookies:

  1. In a big mixing bowl, whisk collectively flour, cinnamon, ginger, baking soda, cloves, salt and nutmeg. Put aside.
  2. In an electrical mixer fitted with the paddle attachment, beat the butter and sugar collectively for two minutes on medium-high pace till mild and fluffy.  Add in eggs, molasses and vanilla, and beat on medium pace till mixed. Cut back mixer pace to low, and step by step add the flour combination till simply mixed.
  3. Divide the dough into two equal parts, and type them every right into a ball.  Then gently use your arms to flatten every ball right into a 1-inch thick disk, wrap tightly in plastic wrap, and chill within the fridge for a minimum of 2 hours or in a single day.
  4. As soon as the dough is totally chilled and also you’re able to bake the cookies, warmth the oven to 350°F and line a baking sheet with parchment paper; put aside.
  5. Unwrap the dough and place it on a big, lightly-floured arduous floor.  Use a floured rolling pin to roll the dough evenly till it’s roughly 1/Eight-inch thick.  Then use your favourite cookie cutters to chop out your required shapes, re-rolling the dough as wanted to chop out extra.  Switch to parchment-covered baking sheets.
  6. Bake for Eight to 10 minutes, or till the cookies are crisp across the edges and on high. Take away from oven and let cool for five minutes, then switch to a wire rack to complete cooling.
  7. As soon as the cookies are room temperature, be at liberty to brighten them as desired with the icing (see beneath) and serve.  Or retailer in a sealed container for as much as four days.

To Make The Easy Icing:

  1. Whisk all elements collectively in a bowl till easy.  In case your icing is simply too skinny, add in a little bit extra powdered sugar.  In case your icing is simply too thick, add in a tiny little bit of milk.
  2. Use a piping bag, or a ziplock bag (with the nook snipped off), or a plastic squeeze bottle to pipe the icing onto the cookies.

Barely tailored from Elise Bauer of SimplyRecipes.com.

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For those who make this recipe, make sure to snap a photograph and hashtag it #gimmesomeoven. I might like to see what you prepare dinner!



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